Job Description

Operational Leadership

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- Oversee daily operations across the front-of-house and kitchen environments.
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- Coordinate with Head Chefs on menu design, dietary requirements and daily food preparation levels.
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- Manage inventory levels for specialized Indian spices, basmati rice, and imported goods, ensuring strict cost-of-goods-sold (COGS) control.
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- Maintain hygiene standards in accordance with local food safety and workplace health regulations.
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Staff & Team Management

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- Recruit, onboard, and train floor staff on traditional Indian dining etiquettes and hospitality service standards.
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- Design weekly staff rosters.
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- Foster open communication between front servers and kitchen staff to ensure seamless order flow.
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Guest Experience & Marketing

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- Greet patrons warmly and accurately explain traditional dishes, spice levels,



and ingredient profiles to guests.
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- Resolve guest complaints professionally regarding service delays or food preparation queries.
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- Execute marketing strategies such as catering for regional festivals (e.g., Diwali, Eid) and managing online delivery platform setups. [1, 2, 3, 4, 5]
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Financial Administration

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- Achieve financial targets by tracking daily expenses, monitoring overall budgets, and maximizing table turnover rates.
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- Utilize POS systems and back-end booking platforms to generate sales reports and manage table reservations
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Pay: $58,722.90 – $88,163.11 per year

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Work Location: In person

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📌 Restaurant Manager (Queensland)
🏢 NAN
📍 Queensland